Asian Vegetable Noodle Salad with Spicy Peanut Sauce is a vegetable packed pasta salad that is the perfect summer dish. This salad has a little kick to it and is very customizable to your guests tastes! 

ASIAN VEGETABLE NOODLE SALAD WITH SPICY PEANUT SAUCE

Summer is still in full swing. I don’t care what anyone says or the fact that school in Ohio is about to start. I am still over here grilling out, sipping a cold iced tea and making salads like this Asian Vegetable Noodle Salad with Spicy Peanut Sauce.

We recently had Mike’s brother’s and their families in town to visit and this salad was on the menu.  My sister-in-law made it and got the recipe from her mom. When she left I knew I had to email her for the recipe and share it with all of you. I am a sucker for cold pasta salads and this Asian Vegetable Noodle Salad with Spicy Peanut Sauce is no exception. I absolutely love that cold, spicy peanut butter sauce. It is the kind of sauce that you put on everything and lick up every last drop.

Aside from the sauce I love that this salad is loaded with vegetables. It has carrots, bell peppers, pea pods, fresh herbs and cabbage mixed together with linguine {try whole wheat for a healthier dish} and then tossed in the spicy peanut sauce. I love garnishing the salad with delicious toppings including cilantro, green onion, a sprinkle of sesame seeds and crushed or whole peanuts.

Sometimes when I make this salad I add in grilled chicken for some added protein. When you print out the recipe you will see an option for the grilled chicken and a delicious, flavorful way to cook the chicken. Of course if you have leftover chicken in the fridge or rotisserie chicken to use up this is a great opportunity for that.

If you are anything like me you have a big stash of your favorite pasta salad recipes waiting to be made. My favorite thing about pasta salad recipes is the endless options they have when it comes to vegetables, beans, nuts and seeds and the type of pasta you use. They really are the perfect meal in the summer.

Give today’s Asian Vegetable Noodle Salad with Spicy Peanut Sauce a try and I promise you that you will be making it time and time again!

Continue to Content

Asian Peanut Noodle Salad

Yield: 6-8

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Asian Vegetable Noodle Salad with Spicy Peanut Sauce is a vegetable packed pasta salad that is the perfect summer dish. This salad has a little kick to it and is very customizable to your guests tastes! 

Print

Ingredients

For the spicy peanut sauce:

• 6 Tablespoons creamy peanut butter
• 1/4 cup unsweetened coconut milk (broth or water can be substituted)
• 2 Tablespoons lime juice
• 2 Tablespoons low-sodium soy sauce
• 1 Tablespoon Hoisin sauce
• 1 Tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1 teaspoon fresh garlic, grated
• ½ teaspoon coriander
• ½ teaspoon cayenne pepper or 1 Tablespoons red chili paste, more or less to taste for spiciness
• 1 Tablespoons chopped cilantro

For the noodle salad:

• 8 ounces linguine, cooked to al dente, rinsed in cold water
• 1 large orange bell pepper, seeds removed, cut into matchstick-size strips
• 6 green onion, green parts chopped
• 1/2 cup matchstick carrots
• 1 cup shredded cabbage
• 1/2 cup pea pods, sliced
• 1/4 cup chopped fresh cilantro

Garnishes:

• 1/4 cup salted peanuts, chopped or whole
• Extra freshly chopped cilantro
• Extra freshly chopped green onion

Optional cooked chicken:

• 3 chicken breasts, sliced
• 1-2 Tablespoons vegetable or peanut oil
• 2 Tablespoons lime juice
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 2 Tablespoons low-sodium soy sauce
• 1/2 teaspoon ground coriander

Instructions

For the spicy peanut sauce:

1. Blend peanut butter, coconut milk, lime juice, soy sauce, Hoisin sauce, sesame oil, ginger, garlic, coriander, cayenne pepper and chopped cilantro until smooth. Taste and adjust seasonings to taste Set aside.

For the noodle salad:

1. Combine the cooked linguine, bell pepper, green onions, carrots, cabbage, pea pods and cilantro in a large mixing bowl. Pour the dressing over the salad and toss to combine. Garnish with chopped peanuts and fresh cilantro.

Optional chicken: Add prepared cold chicken {you can shred it if you prefer or serve it sliced}.

Notes

You can modify this salad to include whatever vegetables you think would work. I have used a variety of bell peppers, added jalapeños and used sliced carrots in place of matchstick.

If you don't like spice you can leave our the cayenne pepper/red chili paste from the peanut sauce.